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Zuppa Inglese

Method

  • Finely slice the cake, cutting off any brown edges. Then line the base of an ovenproof dish with one-third of the cake.
  • Combine the rum and Cointreau and sprinkle one-third over the sponge. Then press down the top to form one layer.
  • Put the milk and vanilla in a large heavy-bottomed pot and gently heat to just under boiling.
  • At the same time, beat the egg yolks with 70 gm sugar using a hand mixer until light and fluffy.
  • Add the flour and beat in.
  • Then gradually add the hot milk, continually mixing, removing the vanilla bean.
  • Return the milk mixture to the pot and cook over a low heat for about 10 mins until thickened to custard consistency, continually whisking.
  • Then ladle half of the custard over the sponge and set aside for about 5 mins.
  • Lay the remaining cake on top, sprinkle the remaining rum and Cointreau over and ladle the custard on top. Set aside to cool for about 5 mins, before refrigerating for 2-3 hours.
  • When ready, preheat the overhead grill to the highest degree.
  • Beat the egg whites with 50 gm sugar using a hand mixer until stiff peaks form. Then spoon or pipe on top of the sponge and sprinkle with a little extra caster sugar. Grill for 1 min until golden brown and serve straight away.
  • from "Trattoria" by Maxine Clark

Ingredients

  • 300 gm Madeira cake
  • 200 ml rum
  • 100 ml Cointreau
  • 800 ml full cream milk
  • 1 vanilla bean, split lengthways
  • 8 egg yolks
  • 120 gm caster sugar
  • 2 tbsp plain flour
  • 4 egg whites

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm